This recipe is based on "Quick Pickled Cabbage" from Mark Bittman's How to Cook Everything. It's a book worth your attention.
- 1 medium head of cabbage
- 6 to 8 ounces kale
- 1 red onion
- 2 cucumbers
- 2 Tbsp. salt
- 3 Tbsp. red wine vinegar or to taste
- additional salt to taste
- Wash and core the cabbage, then slice it as thinly as you can.
- In a colander over a bowl or sink, mix the 2T of salt into the cabbage
- Peel and slice the onion as thinly as you can. A mandolin works well for everything but the cabbage. Mix the onion into the salted cabbage.
- Peel (or don't) the cucumbers. Cut them lengthwise, then gently scrape out the seeds and pith. Cut as thinly as you can. Mix in with the salted cabbage and onions.
- Place a small plate or something similar on top of the cabbage mixture and weigh it down. A gallon jug of water or a big can works nicely. Allow to sit for 45 minutes to an hour.
- Remove the plate and rinse the cabbage mix under running water.
- Transfer to a plastic zipper bag or a large mixing bowl.
- Add red wine vinegar and salt to taste.
- Serve immediately or refrigerate for up to a few days.
Serves at least 12.
I've written up a few variations in Variation on a Quickle.